CUL 112 Cake Decorating

Course Number and Title: CUL 112 Cake Decorating

Print Syllabus
Campus Location:
Dover, Stanton
Effective Date:
2021-52
Prerequisite:
SSC 100 or concurrent
Co-Requisites:

none

Course Credits and Hours:
2.00 credits
1.00 lecture hours/week
3.00 lab hours/week
Course Description:

This course is designed to teach the student the basics and fundamentals of professional cake decorating.

Required Text(s):

Obtain current textbook information by viewing the campus bookstore online or visit a campus bookstore. Check your course schedule for the course number and section.

Additional Materials:

None

Schedule Type:
Classroom Course
Disclaimer:

None

Core Course Performance Objectives (CCPOs):
  1. Describe and demonstrate the fundamentals of professional cake decorating. (CCC 1, 2, 4; PGC 1, 2, 4)
  2. Identify sanitation requirements in a professional cake decorating operation. (CCC 1, 2, 4; PGC 2, 4, 5)
  3. Identify and apply products used for frostings, toppings, and decorations in a professional cake decorating operation. (CCC 1, 2; PGC 1, 2, 4)
  4. Describe and apply various types of frostings, toppings, and decorations. (CCC 1, 2; PGC 1, 2, 4, 7)
  5. Decorate a cake using various frostings and toppings. (CCC 1, 2; PGC 1, 2, 3, 4)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs):

Upon completion of this course, the student will:

  1. Describe and demonstrate the fundamentals of professional cake decorating.
    1. Identify a variety of pastry tools, small tools, hand operated equipment, and cooking equipment.
    2. Demonstrate how to use various cake decorating tools
    3. Describe safe operating and cleaning procedures for equipment and utensils.
    4. Describe the standard of professionalism applied to professional cake decorators.
    5. Describe the changes that have occurred in the past that have directly influenced the industry.
    6. Describe the current trends that are affecting the industry.
  2. Identify sanitation requirements in a professional cake decorating operation.
    1. Discuss how to reduce or eliminate the possibility of cross contamination through the application of correct work procedures.
    2. Explain the importance of temperature control.
    3. Identify potentially hazardous foods used in cake decorating.
    4. Identify potential sources of contamination: chemical, physical, and biological.
    5. Describe how to substitute a variety of ingredients to maintain nutritional values.
  3. Identify and apply products used for frostings, toppings, and decorations in a professional cake decorating operation.
    1. Identify a variety of ingredients used for frostings, toppings, and decorations to include cream, eggs and egg whites, sugar, syrups, liquids, fats, salt, coloring agents, cream of tartar, chocolates, and fondant.
    2. Handle and store cake decorating ingredients properly after receiving.
    3. Apply appropriate standards for quality and freshness to ingredients.
  4. Describe and apply various types of frostings, toppings, and decorations.
    1. Describe the differences between various types of frostings.
    2. Measure ingredients and portions correctly.
    3. Use scales accurately.
    4. Convert recipes to higher or lower yields.
    5. Demonstrate how to make a variety of frostings and toppings.
    6. Demonstrate how to correctly apply a variety of frostings and toppings using the correct equipment and product temperatures.
    7. Identify which type of confectionary material is applicable to the task at hand.
  5. Decorate a cake using various frostings and toppings.
    1. Discuss the factors that determine what topping is appropriate for any given cake.
    2. Discuss various cake fillings and their properties.
    3. Discuss the various methods of icing a cake.
    4. Ice and decorate a cake using basic icing and piping techniques.
    5. Properly choose the appropriate frosting for a cake.
    6. Correctly decorate a cake for various themes.
    7. Describe the process to design and make a showpiece.
    8. Make various marzipan, gum paste, royal icing, chocolate, and butter cream flowers to be used for decorations.
Evaluation Criteria/Policies:

The grade will be determined using the Delaware Tech grading system:

90 – 100 = A
80 – 89 = B
70 – 79 = C
0 – 69 = F

Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade:

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

Practical Assessments (3 – 6, evenly weighted) (Summative)

20%

PowerPoint Project (Summative)

10%

Daily Lab Performance (Summative)

50%

Final Project (Summative)

20%

TOTAL

100%
Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major):
  1. Perform standard culinary procedures using the appropriate knives, tools, and equipment.
  2. Explain and apply the basic principles of food sanitation and safety in the work environment.
  3. Use principles of food preparation to produce a variety of hot and cold food products within realistic time constraints.
  4. Apply the fundamentals of baking science to the preparation of a variety of products.
  5. Apply the principles of nutrient needs to menu planning and food preparation.
  6. Evaluate styles of leadership, and develop skills in human relations and personnel management.
  7. Apply the principles of facility design, menu planning and cost controls for ethical and sustainable purchasing, receiving, and storage of food and non-food items.
  8. Perform dining room service functions, and apply quality customer service.
  9. Categorize alcoholic and non-alcoholic beverages, and explain laws and procedures related to responsible alcohol service.
  10. Explain the changing historical, geographical, and cultural relationship of different foods and recipes.
Disabilities Support Statement:

The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.

Minimum Technology Requirements:
Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.